L. - A guide to modern cookery - 86

L.

[598] La Petite Marmite, [215]
[2378] Lady’s Finger Biscuit Paste, [702]
[998] Laitances à la Florentine, Barquettes de, [337]
[997] Laitances à la Meunière, [337]
[999] Laitances à la Nantua, Caisses de, [338]
[996] Laitances de Carpe, [337]
[2164] Laitues à la Crème, [651]
[2161] Laitues à la Moelle
, [651]
[2160] Laitues, braisées au Jus, [650]
[706] Laitues, cream, [247]
[2162] Laitues, farcies, [651]
[2163] Laitues, farcies pour Garniture, [651]
[2165] Laitues, Soufflé de, [651]
[1355] Lamb, Baron of, [449]
[1382] Lamb, Curry of, [455]
[1370] Lamb cutlets, [452]
[1371] Lamb cutlets à la Buloz, [452]
[1372] Lamb cutlets, Maréchale, [452]
[1373] Lamb cutlets, Milanaise, [453]
[1374] Lamb cutlets, Morland, [453]
[1375] Lamb cutlets, Navarraise, [453]
[1376] Lamb cutlets, Nelson, [453]
[1377] Lamb cutlets, stuffed, à la Périgueux, [454]
[1356] Lamb, double of, [449]
[1378] Lamb, Épigrammes
, [454]
[1358] Lamb, fillet of, [449]
Lamb, grass and house, [431]–432
Lamb, house, recipes for, [449] et seq.
[1369] Lamb, leg and shoulders of, [452]
[1359] Lamb, neck of, [449]
[1363] Lamb, neck of, à la Boulangère, [450]
[1368] Lamb, neck of, à la Toscane, [451]
[1361] Lamb, neck of, Beaucaire, [450]
[1362] Lamb, neck of, en Cocotte à la Bonne-Femme, [450]
[1364] Lamb, neck of, grilled, [450]
[1365] Lamb, neck of, Mireille, [451]
[1366] Lamb, neck of, Printanier, [451]
[1367] Lamb, neck of, Soubise, [451]
[1381] Lamb, pilaw of, [455]
[1357] Lamb, quarter of, [449]
[1952] Lamb, roasts, [607]
[1359] Lamb, saddle of, [449]
[1360] Lamb, saddle of house, Édouard VII, [449]
[1380] Lamb, sauté Printanier, [455]
[1379] Lamb, sweetbread of, [454]
[764] Lampreys, [261]
[1918] Land-rail, [602]
[964] Langouste à la Parisienne, [327]
[965] Langouste à la Russe, [327]
[1156] Langue de Bœuf aux Fèves, [383]
[1155] Langue de Bœuf Bourgeoise, [383]
[1154] Langue de Bœuf Choucroûte, [383]
[1157] Langue de Bœuf Flamande, [383]
[1158] Langue de Bœuf froide, [384]
[1826] Lapereaux, [578]
[1940] Lapwings, [604]
[371] Lapwings’ eggs à la Christiana, [157]
[521] Lapwings’ eggs à la Danoise, [191]
[370] Lapwings’ eggs à la Moderne, [157]
[372] Lapwings’ eggs à la Moscovite, [157]
[523] Lapwings’ eggs à la Royale, [191]
[524] Lapwings’ eggs au Troubadour, [191]
[519] Lapwings’ eggs, hot, [191]
[369] Lapwings’ eggs in Aspic, [157]
[522] Lapwings’ eggs, omelet of, [191]
[368] Lapwings’ eggs, plain, [156]
[520] Lapwings’ eggs, scrambled, [191]
[1982] Lapwings, roast, [615]
[252] Larding bacon for roasts, [116]
Larding of meat for braisings, [105]
Larks. See [Mauviettes] and [Alouettes]
[2168] Laver, [651]
[751] Leek soup, [259]
[2765] Lemon, ice, [793]
[2507] Lemon, pudding, souffléd, [736]
[2937] Lemonade, [817]
[179] Lemons, channelled, [73]
[179] Lemons, peeled, [73]
[179] Lemons, zested, [73]
[76] Lent Chaud-froid sauce, [36]
Lenten Aspics, [61]–63
[61] Lenten, Aurore sauce, [33]
[24] Lenten, sauce, brown, [19]
[1992] Lentil salad, [617]
[2166] Lentilles au Beurre, [651]
[640] Lentilles, Purée de, [228]
[2167] Lentilles, Purée de, [651]
[2530] Lérina
, Soufflé, [740]
Lettuce. See [Laitues].
[1810] Leverets to choose, [572]
[1816] Levraut, Filets de, à la Dampierre, [574]
[1817] Levraut, Filets de, à la Mornay, [574]
[1818] Levraut, Filets de, à la Vendôme, [575]
[1821] Lièvre, Civet de, [576]
[1815] Lièvre, Cuisses de, [574]
[870]
][1822] Lièvre en Daube, [576]
[1811] Lièvre, farci, à la Périgourdine, [573]
[1819] Lièvre, Mousses de, [575]
[1823] Lièvre, Pain de, [577]
[1824] Lièvre, Pâté de, [577]
[1812] Lièvre, Râble de, [573]
[1813] Lièvre, Râble de, à l’Allemande, [573]
[1814] Lièvre, Râble de, au Genièvre, [574]
[1820] Lièvre, Soufflé de, [575]
[1825] Lièvre, Terrine de, [578]
[2151] Lima beans, [649]
[2760] Liqueur-ice preparations, [792]
Lobster. See [Homard].
Lobsters, spiny. See [Langouste].
[766] Lotte, [262]
[354] Lucas herrings, [153]
[324] Lucile toast, [147]
[2532] Lucullus Soufflé, [740]
Luncheon menus, [833], [843]
[43] Lyonnaise sauce, [29]
[383] Lyons sausages, [160]